Egg Curry
Humble egg, heroic flavour
Get directions ↗ · 2 min walk from Grand Mercure
Last orders 30 minutes before closing
Dine-in · takeaway · delivery via GrabFood and LINE MAN
Frequently Asked Questions
Are the eggs fried before being added to the curry?
Yes, the boiled eggs are lightly tossed in oil and spices to give them a slightly crisp exterior.
How many eggs are in a portion?
A standard serving typically includes two whole hard-boiled eggs, halved.
Is the gravy thick or thin?
It has a medium consistency, making it versatile for both rice and breads.
Can this be made vegan?
No, as eggs are the primary ingredient.
What is the best accompaniment?
It is a traditional comfort food when paired with hot steamed rice.
About Egg Curry
Egg curry is a staple of North Indian home cooking, especially in Punjabi households, where boiled eggs are simmered in the same kind of onion-tomato gravy used for meat. It is everyday comfort food, an affordable, satisfying dish that turns a few eggs into a proper meal, and it remains a fixture on home tables across the north.
Our version keeps to that household style. We make a tomato-and-onion gravy with ginger, garlic, turmeric and ground cumin, the spices ground fresh each morning rather than taken from a packet, kept at a medium consistency that suits both rice and bread. The eggs are hard-boiled and scored before they go in, so the masala works into the white rather than sliding off, and a portion is two eggs, served halved. The eggs are bought fresh daily from Makro. The kitchen is halal-friendly with no pork on the premises and no alcohol in the food, and our chef, who trained in Uttarakhand, will adjust the chilli to your liking.
The taste is mild and homely, the gravy gently tangy from tomato and warm with cumin, the egg yolks turning soft and a little creamy against it. It is the soupiest of our egg dishes, clearly different from the thick, dry Egg Masala and from the scrambled Egg Bhurji, and it is not a vegan dish since eggs are the point of it.
Serve it hot with paratha or jeera rice, both of which suit the medium gravy well. A spoon of pickle or a side of sliced onion makes it a complete, comforting plate.
Vegetarians and meat-eaters share most tables here; the menu has plenty for both. Visit BHARAT →
See also: the Main Course - Non Veg menu · best Indian food in Bangkok · halal Indian food in Bangkok · order for delivery.